Creamy Chicken Potato Soup

Submitted by internetnut

"This soup is loaded with chunks of potatoes and chicken, but is low in fat. Each serving is 1 1/3 cups. Diabetic Exchanges: 2 very lean meat, 1 1/2 starch, 1/2 fat-free milk. This recipe comes from Carla Reid. I found this recipe in Light & Tasty magazine. I have not tried this recipe, but I'm posting it for safe keeping."

 

• Ready In: 27mins
• Ingredients: 12
• Serves: 6

ingredients

• 1 medium onion, chopped
• 29.58 ml butter or 118.29 ml margarine
• 709.77 ml reduced-sodium chicken broth
• 453.59 g potato, cut into 1/2-inch cubes (2 medium)
• 354.88 ml diced cooked chicken breasts
• 2.46 ml salt
• 1.23 ml pepper
• 59.14 ml all-purpose flour
• 236.59 ml nonfat milk
• 236.59 ml reduced fat evaporated milk
• 4.92 ml minced fresh parsley
• 4.92 ml minced chives

directions

1. In a large saucepan, saute onion in butter until tender.
2. Stir in broth and potatoes.
3. Bring to a boil.
4. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
5. Stir in the chicken, salt and pepper.
6. Combine flour and fat free milk until smooth; stir into saucepan.
7. Add evaporated milk.
8. Bring to a boil; cook and stir for 2 minutes or until thickened.
9. Sprinkle with parsley and chives.

Reviews

[LUVMY2BOYS]

I found this in Light & Tasty as well & have been making it for my husband for awhile now!! He loves it! It is creamy, filling & reheats pretty well. I use nonfat evaporated milk & chicken broth but otherwise stay pretty true to the recipe. Sometimes I top it w/ a little turkey bacon. It's a keeper; please try this!